Rach's friend Adam Perry Lang has contributed this incredible pulled pork recipe! It'll take some time, but it's worth it!
This is a MAKE-AHEAD dish.
Active Time: 4 hours
Total Time: 9 1/2 hours, plus overnight marinating
This absolutely scrumptuous barbecue marinade from Adam Perry Lang takes only 10 minutes to make, and can be refrigerated for up to a week. It is the base for many of his delicious barbecue recipes.
Tip: If you don't have time to marinate your meat overnight in the fridge, you can marinate it for up to 4 hours at room temperature.
This mixture keeps well – it can be refrigerated or frozen for up to 6 months – so make extra to have at the ready! For hearty meats like beef or lamb, you might want to add more chili powder and pepper than you would need for chicken.
tags: barbecue or grill no-cook moreThis spray is an ingenuous twist on the brush normally used to baste barbecue meat, and it takes only five minutes to make! It's best to spray the meat after about 2-5 hours of barbecuing, when the dry rub has had the chance to crust a little.
This can be made ahead – it keeps in the fridge for up to a week.
tags: barbecue or grill no-cook moreThis delicious barbecue sauce can be made ahead and refrigerated for up to 2 weeks, and it's brilliant formula actually prevents the sauce from burning onto the grill!
tags: barbecue or grill simmer moreRach's friend Adam Perry Lang has contributed this incredible barbecue recipe! It'll take some time, but it's worth it!
Baby back ribs (also known as loin back ribs because they are next to the pork loin) are more tender than spareribs. When buying them, avoid racks of ribs with protruding bones, which means the butchers have sacrificed more meat to the loin cut. It you do substitute spareribs in this recipe, make sure to allow for an additional two hours of cooking time.
This is a MAKE-AHEAD dish.
Active Time: 2 hours
Total Time: 5 1/2 hours, plus overnight marinating